Description
These Strawberry Brownies are a delightful twist on traditional brownies, using strawberry cake mix for a fruity, moist base topped with a tangy lemon glaze. Perfectly sweet and with a fresh strawberry flavor, they make an easy, crowd-pleasing dessert for any occasion.
Ingredients
Scale
Brownies
- 15.25 ounces strawberry cake mix
- 1/2 cup fresh strawberries, chopped
- 1/3 cup lemon juice
- 2 large eggs
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice (plus a few extra drops if needed for desired consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the brownies evenly.
- Prepare the Baking Dish: Line an 8-inch square baking dish with parchment paper and lightly spray it with cooking spray to prevent sticking.
- Mix the Brownie Batter: In a large mixing bowl, combine the strawberry cake mix, chopped fresh strawberries, 1/3 cup lemon juice, and eggs. Use a hand mixer or fork to blend everything until the batter is smooth and well combined.
- Bake the Brownies: Pour the batter into the prepared baking dish. Bake in the preheated oven for 18 to 20 minutes, or until the brownies are set. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Brownies: Allow the brownies to cool in the pan for about 10 minutes before lifting them out by the edges of the parchment paper.
- Prepare the Lemon Glaze: In a small bowl, mix the powdered sugar and 1 tablespoon of lemon juice. Add a few extra drops of lemon juice if needed to reach a smooth, pourable consistency.
- Glaze the Brownies: Pour the lemon glaze evenly over the cooled brownies, letting it drip over the edges for a beautiful finish.
- Final Cooling and Serving: Place the glazed brownies on a cooling rack until the glaze is fully set. Once cooled, cut into nine squares and serve.
Notes
- Fresh strawberries add a nice texture and natural sweetness, but you can substitute with frozen if needed—just thaw and drain excess moisture.
- Adjust lemon juice in the glaze to reach your preferred thickness—it should be smooth and slightly runny for easy pouring.
- Be careful not to overbake to keep the brownies moist and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For extra zing, consider adding a teaspoon of lemon zest to the brownie batter or glaze.
